Growing up, soup was a staple in our household, and it always felt like a big hug in a bowl. I have fond memories of coming home from school to the smell of something delicious simmering on the stove, and it was always a treat to sit down together for a family meal. Fast forward to today, and I strive to create those same cozy experiences for my own family. And this soup is one that everyone absolutely loves!
This recipe is so simple and requires just a handful of ingredients that you probably already have in your kitchen. It’s a great way to make use of roasted red peppers, which add a wonderful burst of flavor and vibrant color to the soup. Plus, it’s packed with veggies, making it an excellent choice for a nourishing dinner. I can whip this up in about 30 minutes, which is perfect for those busy weeknights when you want something wholesome without spending hours in the kitchen.
What I love most about this Roasted Red Pepper Soup is that you can easily adapt it to your family’s tastes. Whether you’re serving it with crusty bread for dipping or pairing it with a fresh salad, it’s a versatile recipe that makes for a lovely meal. So, gather your ingredients, and let’s get started on making this soul-soothing soup that your loved ones will cherish.
How to Make Roasted Red Pepper Soup
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Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, chopped
- 3 stalks celery, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, torn (plus more for garnishing)
- 1 tablespoon fresh thyme
- 2 jars (12 ounces each) roasted red bell peppers, drained (about 4)
- 1 can (28 ounces) crushed tomatoes with juices
- 4 cups vegetable broth
- ¼ cup Greek yogurt
Directions
Start by heating the olive oil in a large heavy pot over medium heat. Add the diced onion, chopped carrots, and celery, sautéing them until they soften and the onions turn translucent — about 5 minutes. Sprinkle in the salt, black pepper, and crushed red pepper for some flavor.
Next, incorporate the minced garlic, fresh basil, thyme, and the roasted red peppers, stirring for an additional minute or two until everything is fragrant and inviting.
Now, pour in the crushed tomatoes along with their juices and the vegetable broth. Bring this mixture to a boil, then reduce the heat and let it simmer for about 30 minutes. This simmering time allows all those wonderful flavors to meld together.
Once the soup is ready, take it off the heat and use an immersion blender to blend it until smooth and creamy. Stir in the Greek yogurt, mixing well to combine. Serve hot and don’t forget to garnish with extra fresh basil for a pop of color. Enjoy your delicious, heartwarming soup!
Storing Suggestion
This Roasted Red Pepper Soup can be stored in an airtight container in the fridge for up to 3 days. For longer storage, consider freezing it in portions. Just let it cool completely before transferring it to freezer-safe containers. When you’re ready to enjoy it again, simply thaw overnight in the fridge and reheat on the stove until warmed through.
Cooking Tips
If you want to add a bit more depth to the flavor, consider roasting your own red peppers. Just place them on a baking sheet under a broiler until charred, then peel and use as you would the jarred ones. You can also add a splash of balsamic vinegar when blending to enhance the taste.
Serving Suggestions
This soup pairs wonderfully with a slice of crusty bread or a fresh garden salad. You can also serve it alongside a grilled cheese sandwich for a classic comfort food combo. For drinks, consider a crisp white wine or a refreshing sparkling water with lemon to complement the meal.
Ingredient Substitutions
If you’re looking to switch things up, you can use vegetable broth from a carton or homemade stock instead of the vegetable broth. If you need a dairy-free option, substitute the Greek yogurt with coconut cream or a plant-based yogurt to achieve a creamy texture without the dairy.
Seasonal Variations
Feel free to adjust the vegetables based on what’s in season. In winter, adding kale or spinach can boost the nutrition. In spring, you can add peas or asparagus for a fresh twist. Summer is perfect for tossing in some zucchini or corn to brighten the flavors.
Allergen Information
This recipe is generally considered nut-free and gluten-free, making it suitable for most dietary preferences. If you are lactose intolerant, simply skip the Greek yogurt or use a dairy-free alternative. Always check the labels on store-bought ingredients for allergens if you have sensitivities.
FAQs
Can I make this soup ahead of time?
Absolutely! This Roasted Red Pepper Soup can be made ahead and stored in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors deepen. Just reheat it on the stove before serving.
Can I freeze Roasted Red Pepper Soup?
Yes, you can freeze this soup! Allow it to cool completely before pouring it into freezer-safe containers. It can last for up to 3 months in the freezer. When you’re ready to enjoy it, just thaw in the refrigerator overnight and reheat on the stove.
What can I serve with this soup?
This soup is delightful with crusty bread or a fresh salad. For a heartier meal, consider pairing it with a grilled cheese sandwich. A glass of crisp white wine or sparkling water with lemon makes for a refreshing accompaniment.
Is this soup suitable for kids?
Yes, this soup is a kid-friendly option! It’s creamy and flavorful without being spicy (adjust the crushed red pepper for less heat if needed). Kids generally enjoy it, especially when served with fun sides like grilled cheese or croutons.
How long does it take to make this soup?
The total time to make this Roasted Red Pepper Soup is about 40 minutes. You’ll spend around 10 minutes on prep and about 30 minutes cooking. It’s quick enough for a last-minute dinner but special enough for guests!
Can I use fresh roasted peppers instead of jarred ones?
Definitely! If you have fresh red bell peppers, you can roast them yourself for a more vibrant flavor. Simply roast them in the oven at high heat until charred, peel off the skins, and then chop them before adding to the soup.
Roasted Red Pepper Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 2 carrots chopped
- 3 stalks celery diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 2 cloves garlic minced
- 2 tablespoons fresh basil torn, plus more for garnishing
- 1 tablespoon fresh thyme
- 2 jars roasted red bell peppers drained (12 oz each, about 4 peppers)
- 1 can crushed tomatoes with juices (28 oz)
- 4 cups vegetable broth
- 1/4 cup Greek yogurt
Instructions
- In a large heavy pot, warm the olive oil over medium heat. Add the diced onion, chopped carrots, and celery, cooking until they’re tender and translucent, about 5 minutes. Season with salt, black pepper, and crushed red pepper.
- Next, stir in the minced garlic, torn basil, thyme, and the roasted bell peppers, cooking for another 1-2 minutes until fragrant.
- Pour in the crushed tomatoes and vegetable broth, bringing the mixture to a boil. Then, lower the heat and let it simmer for about 30 minutes.
- Once done, remove from heat. Use an immersion blender to puree the soup until smooth and creamy. Finally, mix in the Greek yogurt until well combined.
- Serve hot, garnished with fresh torn basil.
